Sharon Palmer RD

Published on February 14, 2026

Healthy Tuscan Farro & White Bean Veggie Burgers (Vegan, Oil-Free, No Added Salt or Sugar)

If you’re craving a satisfying, plant-based burger that’s as nourishing as it is flavorful, these Tuscan farro and white bean veggie burgers are a must-try. Made with wholesome ingredients like farro, cannellini beans, flax seeds, oats, walnuts, mushrooms, carrots, and herbs, this healthy vegan burger recipe is packed with Tuscan-inspired flavor—no added oil, salt, or sugar needed. Whether you’re following a WFPB (Whole-Food Plant-Based) lifestyle or just looking for a hearty meatless meal, these burgers are a perfect fit for your healthy eating goals.

I love to turn to home-made veggie burgers for delicious meals during the week. If you stock your plant-powered pantry wisely, you’ll be able to pull out fabulous meals every night of the week based on just a few staples—canned beans, whole grains, nuts, herbs—with a few fresh items, including mushrooms, carrots, whole grain buns, and veggie toppings. You’ll have an amazing meal worthy of a special weeknight dinner, grill party, or celebration. Homemade veggie burgers, such as these savory farro and white bean vegan burgers, are leaps and bounds above many frozen varieties when it comes to taste. And they’re not as hard to make as you think. Just mix up a batch, shape into patties, and bake them in the oven. Plan on making up a big batch for a large group, or to reheat for lunches and meals during the week. You can also serve this veggie burger as an entrée without the bun, just cover with my savory vegan mushroom sauce and serve with a side of mashers and veggies.

Just mix up veggie burger mixture, form patties, place on a baking sheet and bake until golden and tender.

Voila! Take them out of the oven and serve on a whole grain bun with toppings.

Print

Healthy Tuscan Farro & White Bean Veggie Burgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: The Plant-Powered Dietitian
Total Time: 1 ½ hours (not including chilling time)
Yield: 8 servings 1x
Diet: Vegan

Print Recipe

Description

These Tuscan farro and white bean veggie burgers are hearty, healthy, and 100% whole-food plant-based. Vegan, and added oil-free, salt-free, and sugar-free—the perfect burger recipe for your healthy eating style.

Ingredients

Scale

Farro:

¾ cup (150 g) uncooked farro
1 cup (240 ml) water
2 cups (480 ml) reduced sodium vegetable broth

Veggie Burgers:

1/2 medium (4 ounces or 28 grams) onion
2 garlic cloves, peeled
2 medium (4 ounces or 28 grams total) carrots
3 ounces (85 grams) brown mushrooms
1 (15-ounce) can cannellini beans, rinsed and drained
1/2 cup uncooked old-fashioned oats
1 cup finely chopped walnuts
2 tablespoons ground flax seeds
2 tablespoons Italian seasoning
¼ teaspoon red chili flakes
Optional: Salt, as desired

Buns and Toppings:

8 (1-1/2 ounces each) whole grain buns
3 tablespoons prepared mustard (optional)
8 lettuce leaves
2 medium tomatoes, sliced
1 large avocado, sliced
8 pickle slices, drained

Cook Mode Prevent your screen from going dark

Instructions

Place the farro in a pot with the water and broth. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender (about 35 to 40 minutes). Drain any leftover liquid. Should make about 2 ¼ cups cooked farro. Set aside.
To make the Veggie Burgers, assemble a food processor with a shredding attachment. Shred onion, garlic, carrots, and mushrooms. (Alternatively, use a box grater to shred vegetables or chop finely by hand.) Set aside.
Place the cannellini beans in a large mixing bowl and mash slightly with a potato masher.
Add the shredded onion, garlic, carrots and mushrooms to the bowl.
Add the cooked farro, oats, walnuts, flax seeds, Italian seasoning, red chili flakes, and optional salt, if using, to the bowl.
Combine the ingredients with a wooden spoon, or may use clean hands. Cover and chill for about 1 hour for better handling.
Preheat oven to 375 F.
Use a ½-cup measuring cup sprayed with nonstick cooking spray to form veggie burgers. Generously fill the measuring cup with veggie burger mixture, pressing it firmly into the cup with your hands. Invert the cup onto the baking sheet (sprayed with nonstick cooking spray) with a firm tap to release the mixture. Use your hands to firmly shape the mixture into a 4-inch diameter patty on the baking sheet. Repeat to make a total of 8 veggie burger patties.
Bake in the oven for about 45-50 minutes until golden brown and cooked through.
Remove and serve veggie burgers with buns, mustard (if desired), lettuce, tomato slices, avocado slices, and pickle slices.

Notes

If you don’t want to serve all the burgers at once, prepare and cook them according to the directions and refrigerate in an airtight container up to 3 days. Reheat in the microwave or in a skillet and serve as directed.

Make sure to cook the farro until tender for better ease in handling.

You can also pan-fry these veggie burgers or cook on a grill. You may want to par-bake them in the oven, then finish them off on a grill for the last 15 minutes to prevent crumbling.

To make this recipe gluten-free: Substitute 2¼ cups cooked brown rice for the farro. Use gluten-free bun.